Ww Moroccan Slow Cooker Stew |
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Prep Time: 20 Minutes Cook Time: 345 Minutes |
Ready In: 365 Minutes Servings: 6 |
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4 points Ingredients:
1 spray nonstick cooking spray |
1 small onion, chopped |
1 medium garlic clove, minced |
1 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes |
1 cup baby carrots |
1 cup canned crushed tomatoes |
1/2 cup vegetable broth |
1/4 teaspoon cinnamon |
1/2 teaspoon cumin |
1/2 teaspoon red pepper flakes |
15 ounces canned chick-peas, drained and rinsed |
1/2 teaspoon salt |
Directions:
1. Coat a small skillet with cooking spray. Add onion and garlic, saute for 5 minutes.
2. Place squash in a 3 quart or larger slow cooker. Add sauteed onion, garlic, carrots, tomatoes, broth, cinnamon, cumin, and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes.
4. Note: cooking a hard-shell squash makes it easier to peel. Pierce the gourd several places with a fork, microwave on high for 6-10 minutes, depending on the size and then peel.
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